Ph.D. (1989), Food Biochemistry Cornell University

Specialist in Cooperative Extension, Fruit and Vegetable Products.  Effects of raw material quality and processing on color, flavor, texture and nutritional quality of fruit and vegetable products.

Membership in graduate groups: Food Science and International Agricultural Development

• Anthon, G.E., and Barrett, D.M. 2008. Combined enzymatic and colorimetric method for determining the uronic acid and methylester content of pectin: Application to tomato products, Food Chemistry, Vol. 10, issue 1, pp. 239-247.
• Rickman, J., C.M. Bruhn, D.M.Barrett.  2007. Nutritional comparison of fresh, frozen, and canned fruits and vegetables.  Part I.  Vitamins C and B and phenolic compounds.  Journal of the Science of Food and Agriculture 87: 930-944.
• Thongsook, T., Whitaker, J.R., Smith, G.M. and D.M. Barrett. 2007. Reactivation of broccoli peroxidases: Structural changes of partially denatured isoenzymes. Journal of Agricultural and Food Chemistry 55(3); 1009-1018.
• Mitchell, A.E. , Y.J. Hong, E. Koh, D.M. Barrett, D.E. Bryant, R.F. Denison and S.R. Kaffka. 2007. Ten year comparison of the influence of organic and conventional crop management practices on the content of flavonoids in tomatoes. Journal of Agricultural and Food Chemistry 55, 6154-6159.
• Diaz, J.V., G.E. Anthon and D.M. Barrett. 2007. Nonenzymatic degradation of citrus pectin and pectate during prolonged heating: Effects of pH, temperature, and degree of methyl esterification. Journal of Agricultural and Food Chemistry 55, 5131-5136.